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Effect of DAP and glutamine supplementation on sulfur‐containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast
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Sulfane Sulfur Compounds as Source of Reappearance of Reductive Off-Odors in Wine
Development of a New Assay for Measuring H2S Production during Alcoholic Fermentation: Application to the Evaluation of the Main Factors Impacting H2S Production by Three Saccharomycescerevisiae Wine Strains
Gas chromatographic-sulfur chemiluminescent detector procedures for the simultaneous determination of free forms of volatile sulfur compounds including sulfur dioxide and for the determination of their metal-complexed forms
Grapes and Wines - Advances in Production, Processing, Analysis and Valorization
Daniela Fracassetti and Ileana Vigentini Grapes and Wines - Advances in Production, Processing, Analysis and Valorization (2018) https://doi.org/10.5772/intechopen.72823
Molecular spectroscopy – Information rich detection for gas chromatography
Reference Module in Chemistry, Molecular Sciences and Chemical Engineering
Jacqui L. Adcock, Neil W. Barnett, J. Steven Lancaster and Paul S. Francis Reference Module in Chemistry, Molecular Sciences and Chemical Engineering (2018) https://doi.org/10.1016/B978-0-12-409547-2.10967-9
Evaluation of putative precursors of key ‘reductive’ compounds in wines post-bottling
Elusive Chemistry of Hydrogen Sulfide and Mercaptans in Wine
Vicente Ferreira, Ernesto Franco-Luesma, Eduardo Vela, Ricardo López and Purificación Hernández-Orte Journal of Agricultural and Food Chemistry 66(10) 2237 (2018) https://doi.org/10.1021/acs.jafc.7b02427
Headspace solid‐phase microextraction and gas chromatographic analysis of low‐molecular‐weight sulfur volatiles with pulsed flame photometric detection and quantification by a stable isotope dilution assay
Quantitative analysis of free and bonded forms of volatile sulfur compouds in wine. Basic methodologies and evidences showing the existence of reversible cation-complexed forms
Vicente Ferreira and Felipe Juan Chemical & Functional Properties of Food Components, Food Flavors 20116950 269 (2011) https://doi.org/10.1201/b11187-15
Comparison of three methods for accurate quantification of hydrogen sulfide during fermentation
Selective Determination of Volatile Sulfur Compounds in Wine by Gas Chromatography with Sulfur Chemiluminescence Detection
Tracey E. Siebert, Mark R. Solomon, Alan P. Pollnitz and David W. Jeffery Journal of Agricultural and Food Chemistry 58(17) 9454 (2010) https://doi.org/10.1021/jf102008r
Concurrent quantification of light and heavy sulphur volatiles in wine by headspace solid‐phase microextraction coupled with gas chromatography/mass spectrometry
Bruno Fedrizzi, Franco Magno, Sergio Moser, Giorgio Nicolini and Giuseppe Versini Rapid Communications in Mass Spectrometry 21(5) 707 (2007) https://doi.org/10.1002/rcm.2893
Quantitative determination of wine highly volatile sulfur compounds by using automated headspace solid-phase microextraction and gas chromatography-pulsed flame photometric detection
Detector technologies for comprehensive two‐dimensional gas chromatography
Carin von Mühlen, Weeraya Khummueng, Claudia Alcaraz Zini, Elina Bastos Caramão and Philip J. Marriott Journal of Separation Science 29(12) 1909 (2006) https://doi.org/10.1002/jssc.200500443
Sensitive quantification of sulfur compounds in wine by headspace solid-phase microextraction technique
Gas chromatography double focusing sector-field ICP-MS as an innovative tool for bad breath research
Julio Rodríguez-Fernández, María Montes-Bayón, Rosario Pereiro and Alfredo Sanz-Medel J. Anal. At. Spectrom. 16(9) 1051 (2001) https://doi.org/10.1039/B103078G
Analysis of organic sulfur compounds in wine aroma